How Immigrants are Redefining Hudson Valley Dining

Author

Kevin Wheeler, Craig Newmark Graduate School of Journalism at CUNYFollow

Graduation Date

Fall 12-16-2018

Grading Professor

Ryan Sutton

Subject Concentration

Arts & Culture

Degree Name

Master of Arts (MA)

Abstract

Westchester county and the greater Hudson Valley have never been known for their restaurants. While ubiquitous Italian-American red sauce spots and diners serve their purpose, they do not usually demand any detours. Sure, there might be an iconic hot dog stand like Walter’s in Mamaroneck, and the preeminent cooking school of the United States is a few miles north of Poughkeepsie. But mostly, these areas are collectively known as the beautiful backyard of New York City, not as a culinary destination.

That notion is slowly changing, however, as the Hudson Valley becomes more diverse, and thereby more exciting, culinarily speaking. One might say that the region is becoming a little more like New York City, in terms of eclectic culinary offerings—the only difference being it’s a bit more spread out.

This collection of stories seeks to document this change by profiling a Middle Eastern restaurant, a Sri Lankan restaurant, and a Mexican restaurant specializing in food from the state of Oaxaca.

http://kevinwheelerreports.com/hudson_valley_dining/

Recommended Citation

Wheeler, Kevin, "How Immigrants are Redefining Hudson Valley Dining" (2018). CUNY Academic Works.
https://academicworks.cuny.edu/gj_etds/286